- a jell-o and frozen fruit granita kind of thing. i was told later i was supposed to enter it in the contest but i screwed up and just stuck it on the table with the food. it was all eaten.
- i opened 2 small cans of collard greens in one side of a divided pyrex dish and put a big can of turnip greens on the other side. it was all eaten.
i had one of my favorite dinners tonight: rosemary and olive oil triscuits, sharp cheddar, sweet grape tomatoes and thinly sliced cajun fried turkey. i didn't have to cook. i just had the adult version of lunchables. all i needed was a capri sun and an oreo to complete the meal. i ate on the patio, it was so beautiful and overcast, not sunny, so i didn't haul the umbrella out. we have same patio umbrella 11 years. we only bring it in or out when we are entertaining or having a cook-out. i think i got my $30 worth.
i have a recipe for you, from a friend whose grandmother has been making for it years. i can't wait for my tomatoes to come in good, i'm SO making this savory delicious pie! thanks, SRC!
Grandma's Garden Tomato Pie
1 frozen pie shell
2 medium size tomatoes, cored & diced, chunky
1 cup shredded mozzarella
1 cup shredded cheddar cheese
1 cup mayonnaise
salt & pepper
Fresh Basil, 10-15 leaves, torn or cut up (more or less to your personal taste)
Heat oven to 350. Put tomatoes in a colander, salt really well, let drain. It's really important to remove as much water/liquid as possible from the tomatoes. You can squeeze or blot w/a paper towel if you want to. Mix fresh chopped basil in the draining tomatoes & pepper. After tomatoes have been drained, line the bottom of the pie shell. Mix cheeses & mayo together (you can put some basil in that if want to) & spread on top of the tomatoes. Bake for 30 minutes, until crust & top of pie is browned.